" I am brewing my first pear-wine this year ".
 
Thanks, Yoon, for the vivid word-picture you paint.  Can I suggest you  try 
with your pears what I do with the apples from my lawn?  I crush them  for 
cider (5 gallons) (pears make perry) and that is set to ferment with its own  
yeast although sometimes I add a starter to get it going.
 
 The dry pulp then has large amounts of boiling water poured over it  and it 
is allowed to steep for a day or 3.  The flavoured water is then put  into 
another keg and elderly honey is added at the rate of 20lb to 5 gallons  
(Imperial). It needs yeast as the boiling water will have killed any  naturally there. 
I still have a little of last year's. It is tawny coloured,  clear as a bell, 
dry as a bone, has a woody/appley flavour and is very  warming on a cold 
evening. Half a pint is enough!
 
Chris

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